Showing posts with label peppers. Show all posts
Showing posts with label peppers. Show all posts
Monday, February 6, 2017
Eat Peppers, Live Longer?
And those hot peppers could probably help your recovery along faster if your doctor would ever read any research at all.
Monday, July 21, 2014
How To Make Hot Pepper Cream
This is totally not to be followed unless your doctor approves. I however will do something like this after my next stroke because the extra sensation is good for prepping your motor recovery. Like what Margaret Yekutiel wrote in the book, Sensory Re-Education of the Hand After Stroke in 2001.
And this:
And this:
Tingling sensation caused by Asian spice could help patients with chronic pain
Never do anything I suggest, you would hate to prove your doctor doesn't know anything about stroke recovery newer than their medical school.
Wednesday, September 11, 2013
Tingling sensation caused by Asian spice could help patients with chronic pain
For that extra sensation we need immediately post-stroke this seems like a good solution. What does your doctor think of it? Don't let him/her dismiss it out of hand, ask for a detailed analysis, you are paying them for their knowledge you know.
The study, which is published in the journal Proceedings of the Royal Society B, helps shed light on the complex interactions between the senses of taste and touch, and could lead to a greater understanding of the causes of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second.
Dr Nobuhiro Hagura (UCL Institute of Cognitive Neuroscience), lead author of the study, said: “This is the first time that we’ve been able to show how chemicals activate touch fibres, inducing a measureable frequency. We know that natural products like chilli, mustard oil and menthol can activate the thermal and pain fibres in the skin, but we wanted to find out why Szechuan pepper specifically works on the light-touch fibres, producing a conscious sensation of touch and that distinctive tingling feeling.”
After Szechuan pepper was applied to the lips of volunteers, participants were asked to match the frequency of the resulting tingling sensation by adjusting a vibrating stimulus, either higher or lower, on their fingertips.
The team was able to show that an active ingredient in the peppers stimulates specific RA1 fibres in the lips and tongue. These fibres are responsible for transmitting touch sensation, and send the equivalent of a light tap on the skin to the brain at the rate of 50 times per second.
Dr Hagura said: “What we found was that a unique active ingredient in the pepper, called sanshool, activates these fibres, sending a highly specific signal to the brain. Szechuan peppers and physical touch sensations share this same pathway to the brain.
“We hope that laboratory studies of the tingling sensations caused by sanshool could help to clarify the brain processes underlying these sensations, and how they are related to pain in some cases.”
The team also hopes to investigate the reasons why people enjoy eating Szechuan pepper and how touch sensation can boost the taste of food
Tingling sensation caused by Asian spice could help patients with chronic pain
The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.The study, which is published in the journal Proceedings of the Royal Society B, helps shed light on the complex interactions between the senses of taste and touch, and could lead to a greater understanding of the causes of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second.
Dr Nobuhiro Hagura (UCL Institute of Cognitive Neuroscience), lead author of the study, said: “This is the first time that we’ve been able to show how chemicals activate touch fibres, inducing a measureable frequency. We know that natural products like chilli, mustard oil and menthol can activate the thermal and pain fibres in the skin, but we wanted to find out why Szechuan pepper specifically works on the light-touch fibres, producing a conscious sensation of touch and that distinctive tingling feeling.”
After Szechuan pepper was applied to the lips of volunteers, participants were asked to match the frequency of the resulting tingling sensation by adjusting a vibrating stimulus, either higher or lower, on their fingertips.
The team was able to show that an active ingredient in the peppers stimulates specific RA1 fibres in the lips and tongue. These fibres are responsible for transmitting touch sensation, and send the equivalent of a light tap on the skin to the brain at the rate of 50 times per second.
Dr Hagura said: “What we found was that a unique active ingredient in the pepper, called sanshool, activates these fibres, sending a highly specific signal to the brain. Szechuan peppers and physical touch sensations share this same pathway to the brain.
“We hope that laboratory studies of the tingling sensations caused by sanshool could help to clarify the brain processes underlying these sensations, and how they are related to pain in some cases.”
The team also hopes to investigate the reasons why people enjoy eating Szechuan pepper and how touch sensation can boost the taste of food
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